Termyn8or
Well-Known Member
I have read about this but never really got into it, but it could be beneficial to know.
Béchamel sauce
Basically white sauce, white roux and milk. Of course in actual use I bet other things go in.
veloute sauce
Roux and "light" stock. I am pretty sure things will be added to this as well in actual use.
Espagnole sauce
It says "reduce roux with tomato paste".
Hollandaise sauce
Egg yolk, melted butter and maybe salt, white or cayenne pepper.
tomato sauce
We know what that is.
These all seem fairly easy to me with the worst one being Hollandaise. Mainly physical, whisking the butter into those egg yolks.
So who knows and can make the five mother sauces ?
T
Béchamel sauce
Basically white sauce, white roux and milk. Of course in actual use I bet other things go in.
veloute sauce
Roux and "light" stock. I am pretty sure things will be added to this as well in actual use.
Espagnole sauce
It says "reduce roux with tomato paste".
Hollandaise sauce
Egg yolk, melted butter and maybe salt, white or cayenne pepper.
tomato sauce
We know what that is.
These all seem fairly easy to me with the worst one being Hollandaise. Mainly physical, whisking the butter into those egg yolks.
So who knows and can make the five mother sauces ?
T